Sour cream onion dip

Just in time for the Super Bowl. Or for any potato-chips-and-raw-veggies-with-dip kind of party. This is a very easy (and delicious) classic dip.

(Not my most appetizing photo. The dip should have been beautifully staged on a platter of colorful crudites. Today's schedule only allowed for quick snaps of the unadorned bowl. Like the cheese, today, the dip stands alone.)

What about an artsier angle? Hmmm...

Sour cream onion dip
Adapted from various sources

1 large sweet onion, diced fine
pinch salt
pinch sugar
2 cups sour cream
1 teaspoon beef broth concentrate or bouillon (optional)
vegetable oil

Drizzle oil into a pan. Heat to medium temp. Add onion and a pinch each of salt and sugar.
Cook the onion in the oil, shaking the pan occasionally rather than stirring, until the onion is dark brown and caramelized (10 minutes or so).

If using the beef broth concentrate or bouillon, add a half cup of water to the pan. Add concentrate or bouillon. Cook until almost all the liquid is gone.

Drain the onion mixture. Add the onion mixture to two cups of sour cream. Mix well. Refrigerate for several hours or overnight before serving. Serve with potato chips and/or raw vegetables.